TYPES OF DAIRY PRODUCTS

• Milk
• Cream
• Cultured Dairy Products
• Frozen Dairy Products
• Concentrated Dairy Products
• Non-Dairy Products
• Butter
• Cheese
CULTURED
• Made from cultured, or specially
grown bacteria
• Usually thick in texture & tangy in
flavor
• Examples of cultured dairy products
include:
– Yogurt
» This is the dairy product with the
lowest amt of fat
» Can be substituted for sour cream
to reduce the fat in a recipe
– Sour Cream
– Buttermilk
 CHEESE
• Created by allowing milk (un-homogenized) separate and skimming off the
milkfat solids (CURDS) from the top, leaving only the liquid protein portion
(WHEY)
• TYPES:
– UNRIPENED  sold immediately, not allowed to age
» Ex. Cottage cheese, cream cheese, ricotta cheese
» Better for cooking because they’re more blendable
– RIPENED  curds are packaged and aged (sometimes for years)
» Ex. Cheddar, Muenster, Provolone, Swiss…
» The softer the cheese, the better it is for you… while all cheeses have
saturated fats, harder cheeses have higher levels
– PROCESSED  chemically made or altered
» Ex. Velveeta, cheese sauces, imitation cheese
» These tend to create really smooth, creamy cheeses & cheese sauces
• COOKING
– Overcooking causes cheese to become tough and rubbery
 Normal
Chemical composition
of milk
Milk is formed of:
1) Water: form 87%.
2) Solids: form 13%.
A- Organic constituents of milk.
1. Protein.
2. Lipid.
3. Carbohydrate.
B- Inorganic constituents of milk:
1. Minerals.
2. Vitamins.
Types of Milk Proteins are:
1. Casein.
2. Lactalbumin.
3. Lactglobulin.
4. Milk enzymes.
 1) Casein
• It is the main and most dominant milk
protein.
• It represents 25% in human's milk and 83% in
cow's milk.
• It is a compound protein (Phospho-protein)
of high biological value.
• The high phosphate content of casein allows
it to associate with calcium and form calcium
phosphate salts.
– So, at normal PH of fresh milk (6.6 PH)
casein present as insoluble Ca. caseinate
phosphate complex.
• Casein contains 0.7% phosphorous and 0.7%
sulpher, but it is Phospho-protein Not Sulpho-
protein. Why??
1) Phosphorous:
– Attached to (OH) group of serine to form
phospho-serine.
– Attached to (OH) group of therionine to
form phospho-therionine.
2) Sulpher:
– Found in methionine (But masked by the
methyl group) So, act as Lipotropic factor
that prevent accumulation of fats on liver.
• Casein is suspended in milk in colloidal
suspension complex of casein micelles that are
dispersed in the water phase of milk.
• Casein micelles are spherical in shape and
much smaller in diameter than fat globules,
and consists of a network of casein sub-
micelles, each one micelle contains 400-500
submicelles, bonded by calcium phosphate
bridges.
• Casein is deficient in cystiene and cystin so give
negative result with sulpher test.
• Casein : (Lactalbumin - Lactglobulin) ratio is 1:3
which facilitate its digestion.
Casein 1
=
Lactalbumin + Lactglobulin 3
• According to molecular weight and electrophoresis
process, casein is separated in to 3 fractions, each
one of them has its own amino acid composition :
– α Casein → 75%.
– β Casein → 22%.
– γ Casein → 3%.
• Casein is the only milk protein that not
coagulated on boiling.
• The net charge of milk protein is negative
charge, so protein molecules remain
separated from each others due to repulsion
forces.
 Isoelectric point of casein: It is the point of
absence of net electrical charge on protein
molecules (So, protein PPT and not affected
by the electric field).
 Microorganisms in Food and Beverage
Production
• Lactic acid fermentations by lactic acid bacteria
– Tastes of yogurt, pickles, sharp cheeses and some
sausages due to production of lactic acid by lactic
acid bacteria
• Cheese, yogurt and other fermented milk products
– Milk is sterile in cow’s udder
• Rapidly becomes contaminated during milking and handling
– Lactic acid bacteria generally reside ON the udder

– Aesthetic features of milk change due to production

of acid
• Causes milk proteins to coagulate or curdle
 Microorganisms in Food and Beverage
Production

• Cheese production
– Can be made from milk of wide variety of animals
• Cow’s milk most common
– Cheeses classified as very hard, hard, semi-soft
and soft
• Classification passed on percentage of water content
 Microorganisms in Food and Beverage
Production
• Cheese production
– Most other cheeses undergo further microbial processing termed ripening or curing
• Cottage cheese is unripened
– Enzyme rennin is added to fermenting milk to hasten protein coagulation
– Curds salted after whey is separated and pressed and ripened to encourage changes in
texture and flavor
• Ripening can take weeks to years
– Longer ripening produces more acidic sharper cheese
– Certain organisms produce certain characteristics
» Propionibacterium shermanii  Swiss cheese
» Penicillium roquefortii  Roquefort, and gorgonzola
 Microorganisms in Food and Beverage
Production
• Lactic acid fermentations by lactic acid bacteria
– Tastes of yogurt, pickles, sharp cheeses and some
sausages due to production of lactic acid by lactic
acid bacteria
• Cheese, yogurt and other fermented milk products
– Milk is sterile in cow’s udder
• Rapidly becomes contaminated during milking and handling
– Lactic acid bacteria generally reside ON the udder

– Aesthetic features of milk change due to production

of acid
• Causes milk proteins to coagulate or curdle
 Microorganisms in Food and Beverage
Production

• Cheese production
– Can be made from milk of wide variety of animals
• Cow’s milk most common
– Cheeses classified as very hard, hard, semi-soft
and soft
• Classification passed on percentage of water content
 Microorganisms in Food and Beverage
Production
• Yogurt
– Pasteurized milk is concentrated slightly then
inoculated with starter culture
– Mixture is incubated for several hours at 40° C - 45°
C for several hours
• Thermophilic bacteria grow rapidly at higher temperatures
– Produce lactic acid and other end products
» Contribute to flavor

– Controlled incubation ensures proper levels of acid

and flavor compounds
 Microorganisms in Food and Beverage
Production
• Acidophilus milk
– Sweet acidophilus milk retains flavor of fresh milk
because it is not fermented
• Culture is added immediately before packaging
• Bacteria are added for purported health benefits
– Prevent and reduce severity of some diarrheal diseases
The origin of the milk is the first step in determining
the flavor and consistency of the cheese. Although
most cheese is made from cow’s milk, sheep and
goat’s milk are also used.
We already learned that milk has two main
parts…the water and the solids. There are
other names for these two parts:
As milk separates into the
two parts, we call it
“curdling”or “clabbering”.
WHEY is the correct name
for the liquid.
CURDS is the correct name
for the solids.
Curdling happens naturally
as the milk sours, but it is
done intentionally as the
first step in making
cheese.
 2. The clabbered milk is cut
with a knife into cubes.

1. The enzyme rennin is

obtained from the stomach
of young calves. Added to
raw, whole milk in liquid or
tablet form, it causes the milk
protein casein to clabber.
3. The liquid whey is drained
off from the curds, which are
then crumbled into pieces. If
you make cheese at home,
you might use ‘cheesecloth’
to drain the curds.
4. The soft, moist curds
are ready for finishing
steps. Some are left as
large curds; some are
crumbled into small curds.
5. In all actuality, it was probably
cottage cheese! After the curd is
drained and crumbled, the whey
is replaced by cream or milk.
5. While some of the soft curds are
reconstituted with cream and made into
cottage cheese, most curd is salted (as a
preservative) and pressed under weights.
This pressure forms the cheese into a
variety of shapes.

The familiar
The chunks of cheese are now gouda cheese…
always coated in
wrapped in cloth OR sealed in clear a bright, red wax.
or colored wax to keep out air and
prevent the cheese from drying out.
 6. Before being sold and
eaten, the cheese must
age, from 60 days to
several years. During this
curing process, the tough,
rubbery texture of ‘green’
cheese develops into the
tender, waxy body of the
fully-ripened cheese. As it
ages, the cheese develops
an edible ‘rind’.

Cheese aged for a short period of time has a ‘mild’ flavor.

Longer aging periods produce an increasingly strong or
‘sharp’ flavor. Sharp cheeses are drier and more crumbly
than mild cheeses.
Examples are: American, Cheddar,
and Parmesan.
 Unlike the hard cheeses,
soft cheeses are
“spreadable”. You usually
can’t and don’t pick them
up with your fingers.

Some are spread with a

knife, such as Brie (bree) or
in the popular combination… Some can be eaten with
cream cheese on bagels. a spoon, such as cottage
cheese.
 Blue, Roquefort,
stilton, and
gorgonzola are
cheeses that get
their distinctive
flavor from mold.
In fact, unless you
have an allergy to
mold, you don’t
have to throw all
moldy hard cheeses
away. Mold will
change the flavor of
the cheese, but can
be trimmed away.
This is not true of
molds on soft or
sliced cheeses.
During the curing process, gas-
producing bacteria have been
introduced, and forms bubbles
within the curd. This adds
distinctive flavor and
appearance.
 Natural cheeses are made by the
traditional methods. Processed cheese
is natural cheese that has been ground,
mixed, and pasteurized. The heat applied
during this process halts the “aging” of
the cheese, extending the shelf life and
stabilizing flavor changes. Emulsifiers
have been added to prevent the
Natural separation of fat, producing desirable
vs. slicing and melting qualities in the final
Processed product. The processed cheese has a
Swiss slightly different taste and appearance
than the natural cheese. For example,
natural Swiss cheese has holes in it...
processed Swiss cheese doesn’t.
Natural cheese is usually more
expensive than processed cheese.
The popular Velveeta brand cheese we use in macaroni and cheese
is actually a “cheese food” by true FDA definition. Cheese food
has a higher moisture and lower fat content. It has better melting
qualities than natural cheese.
A “cheese spread” has an even higher moisture and lower fat
content. Serve it with a knife and crackers.
10 pounds of milk (1 ¼ gal) yields just one pound
of cheese, and the process of making cheese is
labor intensive. No wonder it costs so much!

Cheese is not only expensive,

it’s high in calories. It’s a good
thing it’s so loaded in nutrients!
Due to it’s calcium and protein
amounts, it can be counted in
both the dairy and the meat
groups of the food pyramid.

It is common practice in a delicatessen (deli) to

offer the customers a small, free sample. You
can make sure you like a cheese before you buy
it! Just ask.
 There are hundreds of types of
cheeses, natural and processed.
http://www.cheese.com/all.asp

Click on the picture for a

listing of cheeses.

Let cold cheese warm up for about half an hour before

eating to allow the flavor and aroma to develop. Do not
store cheese with other strong-smelling foods. As a
cheese breathes it will absorb other aromas and may
spoil. Natural cheeses contain living organisms that must
not be cut off from air, yet it is important not to let a
cheese dry out. Keep the cheese wrapped in the waxed or
parchment paper and place it in a loose-fitting food-bag
not to lose humidity and maintain the circulation of air.
 Breaking these rules
can cause cheese to
become tough
(rubbery), stringy, and
greasy.
Stop! Did you say you cooked your pizza
in a very hot oven…like 450º? Doesn’t that
break the cooking rules? Won’t the cheese
get rubbery, stringy and greasy?

Oh yeah…
I like it like that!
In some foods, the
undesirable qualities
caused by cooking cheese
incorrectly actually become
desirable qualities. Pizza is
the perfect example! The
stringy, rubbery, greasy
mozzarella cheese is
exactly what you want in a
good pizza!
Begin by filling a 2 qt. saucepan ¾ full of hot
water. Place on burner over high heat. Add 1
tsp. salt to the water. When full boil is reached,
add 1 cup raw, small elbow macaroni. Cook,
stirring occasionally, to “al dente” stage.
While macaroni is cooking, prepare a traditional
cheese sauce. Melt 2 T. butter in a small skillet.
Add 2 T. flour. Cook and stir. This mixture is
called a “roux”. Add 1 cup milk all at once,
stirring constantly. Season to taste. (1/4 tsp.
salt; pepper optional) Continue stirring until
mixture begins to thicken. Add 1 cup Velveeta
brand cheese food, cut into small pieces. Stir “al dente”
‘til cheese is melted and sauce is of desired
“roux”
consistency. Pour over cooked and drained
macaroni.